Recipe
Chicken Marengo with Polenta
Prep Time: 15 min
Cook Time: 45 min
Serves: 8
This recipe uses simple ingredients for maximum impact. It is a classic that has served the test of time, first being served to Napoleon Bonaparte.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
Chicken Marengo with Polenta:
8
bone-in, skinless chicken thighs
2 tbsp (30 mL)
whole wheat flour
1 tbsp (15 mL)
extra virgin olive oil
1 cup (250 mL)
onions, diced
3
cloves garlic, minced
10 oz (285 g)
mushrooms, sliced
2/3 cups (170 mL)
dry white wine
1
can canned diced tomatoes
1/2 tsp (2.5 mL)
black pepper, freshly ground
9
Kalamata olives
2 tsp (10 mL)
sage, dried
1/2 tsp (2.5 mL)
sage, ground
1/2 cup (125 mL)
parsley
Polenta:
5 cups (1.25 L)
water
1/2 tsp (2.5 mL)
salt
1 1/2 cup (375 mL)
cornmeal (polenta), fine
1/2 cup (125 mL)
Italian five cheese blend, grated
Instructions
Chicken Marengo with Polenta
1
Trim excess fat from underside of thighs.
2
Place flour on a plate and roll chicken pieces in flour to coat well.
3
Heat oil in a large pot over medium-high heat. When hot, add chicken and cook until well browned, about 5 minutes. Turn and cook on other side for another 5 minutes. Transfer chicken to a plate and set aside.
4
Slice mushrooms (or buy them already sliced), chop onions, and mince the garlic. Add vegetables to pot and sauté on medium-high heat for 5 minutes.
5
Deglaze pan with wine, scraping up brown bits from the bottom. Stir diced tomatoes with juices into the pot and bring to a boil. Turn heat to low. Add chicken pieces and cover with sauce and simmer 20-30 minutes with lid off to slightly reduce juices.
6
Pit black olives and slice to make ¼ cup (50 mL).
7
Season dish with freshly ground black pepper, olives and dried sage and simmer with lid on 10-15 minutes. Stir in minced parsley.
8
To serve, spread a thick layer of polenta over the bottom of a large serving platter creating a well in the centre. Fill centre with cooked chicken pieces and pour over some of the sauce. Garnish with sprigs of fresh parsley. Serve extra sauce in a serving dish.
Polenta
1
Place water and salt in a large heavy bottom pot and bring to a boil. Whisk in cornmeal slowly in a fine stream, stirring constantly. When mixture bubbles, reduce heat and cook on low heat for 5 minutes for instant cornmeal and 20-30 minutes for regular cornmeal. Stir in the grated cheese.